Smoked Cheddar Souffle

• dry breadcrumbs↗1 tablespoon
• unsalted butter↗3 tablespoons

  plus more for dish

• all-purpose flour↗3 tablespoons
• whole milk↗1 cup

  warmed

• kosher salt↗1 teaspoon
• fresh ground white pepper↗1⁄2 teaspoon
• freshly ground nutmeg↗1⁄4 teaspoon
• egg yolks↗3

  at room temperature

• smoked cheddar cheese↗1 1⁄4 cups

  grated and packed (about 4 ounces)

• egg whites↗4

  at room temperature

• minced chives2 tablespoons

Step-by-step instructions

1. 1

   Heat oven to 375°F and place a rack in the bottom third. Generously butter a 6-cup souffle dish and sprinkle with the breadcrumbs, turning to coat evenly and discarding any excess. Place a baking sheet in the oven to heat.

2. 2

   Melt butter in a small pan over medium heat. When it foams, add flour and whisk until the raw cereal taste has cooked out, 3-4 minutes. Gradually add milk, whisking constantly. Bring to a boil, stirring often. Remove from heat and whisk in salt, pepper and nutmeg.

3. 3

   In a large bowl, whisk egg yolks until smooth. Add hot cream sauce, a spoonful at a time, whisking constantly, until about 1/2 cup of sauce has been added. Whisk egg yolks back into sauce until smooth. Add cheese and whisk until melted.

4. 4

   In a clean bowl (or the work bowl of a stand mixer), beat egg whites (on medium if using electric beater) until soft peaks form, about 5 minutes. Increase to high speed and beat until peaks are stiff and glossy but not dry, about 2 minutes.

5. 5

   Fold 1/3 of egg whites into cheese sauce until no streaks of white are visible. Add chives and remaining egg whites and fold gently to combine. Pour into prepared souffle dish.

6. 6

   Place dish on hot baking sheet. Bake until well-puffed, golden brown, and the center is set (it does not move when gently touched), 35-40 minutes. Serve immediately.